Discard the ginger and garlic. Stir together in a small bowl:4 Tbsp cornstarch4 Tbsp water

Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Add 1/4 tsp pepper. Whisk together thoroughly in a small bowl:2 large egg s2 tsp vegetable oil.

Bring the soup to a very low simmer and slowly stir the soup in a big circle while at the same time pouring the egg mixture slowly into the soup in a thin stream. This will help the eggs form a long line. Once the eggs are set, ladle into warm cups and top with sliced scallions or chives, optional.